Here is a new cocktail party snack for you – I think rhubarb pairs incredibly well against the creamy ricotta, with a little bite of the pepper and vinegar.
You’ll need:
- 1 lb rhubarb, trimmed, chopped into 1/4 inch pieces
- 1 loaf of bread
- a tub of fresh ricotta cheese
- 5 T honey
- 1 t balsamic vinegar
- 1 t pink peppercorns
- olive oil
1. Cook rhubarb with honey on medium heat 6-8 8 minutes, stirring occasionally, until rhubarb is very soft and just starting to fall apart.
2. Add vinegar and peppercorns. Let cool while flavors combine.
3. Toast bread – french bread or I even like the nuttiness of walnut bread for this – sprinkle or brush with a little olive oil, spread ricotta, and top with rhubarb.
This is such a cool idea. Very unique and no doubt tasty.
Thanks, Greg!
I’m definitely making this! Did you crush the peppercorns first??
Yes, crushed them slightly, but the pink peppercorns are pretty light/papery.
This crostini looks so beautiful – that pink is gorgeous π
And awesome flavour combo!
Cheers
Choc Chip Uru
Thank you! It’s a great new standby for me too.
this is indeed an excellent pairing and then on crostini! perfect, i Must try this one! c
Thank you, C!
I can imagine how well this works together π
What a sweet crostini idea!
Thanks!